Best 3 Zucchini And Razor Clam Fritters Recipes

In the realm of culinary creations, where flavors dance and textures blend, lies a delectable dish that tantalizes the taste buds and captivates the senses: Zucchini and Razor Clam Fritters. These golden-brown morsels, crispy on the outside and tender on the inside, are a symphony of flavors that will leave you craving more. Embark on a culinary journey as we explore the depths of this exquisite dish, unraveling its secrets and providing you with three unique recipes that showcase the versatility of zucchini and razor clams.

**Recipe 1: Classic Zucchini and Razor Clam Fritters**:

This classic recipe forms the foundation of our exploration, offering a straightforward approach to creating these delectable fritters. Fresh zucchini and razor clams, finely chopped and seasoned with herbs and spices, are combined with a light batter and fried until golden perfection. The result is a crispy exterior that gives way to a soft and succulent interior, bursting with the flavors of the sea and garden.

**Recipe 2: Zucchini and Razor Clam Fritters with Corn and Feta**:

In this vibrant variation, the classic recipe is elevated with the addition of sweet corn kernels and crumbled feta cheese. The corn adds a touch of sweetness and crunch, while the feta cheese infuses the fritters with a tangy, salty flavor. This combination creates a harmonious balance of flavors and textures that will delight your palate.

**Recipe 3: Spicy Zucchini and Razor Clam Fritters with Sriracha Mayo**:

For those who crave a touch of heat, this recipe incorporates sriracha mayonnaise into the mix. The spicy mayonnaise adds a fiery kick to the fritters, complemented by the cooling crunch of fresh cucumber and red onion. This tantalizing combination is sure to ignite your taste buds and leave you wanting more.

Here are our top 3 tried and tested recipes!

ZUCCHINI FRITTERS

Zucchini Fritters image

Salting the grated zucchini helps draw out the excess moisture before squeezing it dry - this step is the trick that keeps these golden brown fritters from becoming soggy.

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 small zucchini
Kosher salt
4 scallions, minced
1/4 cup chopped parsley
1/4 cup chopped dill
1 large egg, beaten
3/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
Olive oil, for frying

Steps:

Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

ZUCCHINI AND SHRIMP FRITTERS

Zucchini and Shrimp Fritters image

Provided by Emeril Lagasse

Categories appetizer

Time 35m

Yield about 5 dozen

Number Of Ingredients 22

Ingredients

1/2 pound large or medium shrimp, peeled, deveined, and cut into 1/4-inch pieces
1/2 teaspoon Essence or Creole seasoning, plus more for dusting fritters, recipe follows
2 tablespoons unsalted butter
1/2 cup chopped yellow onions
Pinch salt
3 large eggs, beaten
1 1/2 cups milk
1 tablespoon baking powder
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 cups all-purpose flour
1 tablespoon chopped fresh parsley leaves
1 pound fresh zucchini, grated using the small holes on a box grater
Vegetable oil, for deep-frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Season the shrimp lightly with the Essence and set aside.
In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
In a large pot or deep-fryer, heat the oil to 360 degrees F.
In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
Serve hot.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

THE BEST ZUCCHINI FRITTERS EVER

The Best Zucchini Fritters Ever image

This recipe was given to me after smelling them cooking in my neighbor's kitchen while working in the garden. Zucchini is mixed with onion and cheese into some heavenly fritters. I look forward to making them every summer, all summer! You will too!!!

Provided by JEWELLS733

Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes

Time 25m

Yield 30

Number Of Ingredients 11

Ingredients

1 large zucchini, finely chopped
1 small onion, chopped
3 eggs, beaten
½ cup freshly grated Romano cheese
1 cup 2% milk
2 cups all-purpose flour
salt and pepper to taste
garlic powder to taste
onion powder to taste
1 pinch dried parsley
¼ cup vegetable shortening

Steps:

In a large bowl, mix together the zucchini, onion, eggs, Romano cheese, milk, and flour. Season with salt, pepper, garlic powder, onion powder, and parsley.
Heat about 1 tablespoon of shortening in a large skillet over medium heat. Drop 1/4 cupfuls of the batter into the skillet, and flatten slightly with the back of a spatula. Turn fritters over when the center appears dry. Cook on the other side until golden brown. Set aside and keep warm. Add more shortening to skillet as needed, and continue with remaining batter.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 7.5 g, Cholesterol 21.3 mg, Fat 3 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 35.6 mg, Sugar 0.8 g

Tips:

Choose fresh zucchini and razor clams: The quality of your ingredients will greatly impact the taste of your fritters. Look for zucchini that is firm and deep green in color, and razor clams that are plump and have a briny smell.
Grate the zucchini finely: This will help the zucchini to bind together with the other ingredients and prevent the fritters from falling apart.
Use a combination of bread crumbs and flour: This will help to create a crispy exterior and a tender interior.
Season the fritters generously: Don't be afraid to add plenty of salt, pepper, and garlic powder to the batter. This will help the fritters to pack a flavorful punch.
Fry the fritters in hot oil: This will help them to cook quickly and evenly. Don't overcrowd the pan, or the fritters will not cook properly.

Conclusion:

Zucchini and razor clam fritters are a delicious and easy-to-make appetizer or snack. They are perfect for a party or potluck, and they can also be served as a side dish with a main meal. With their crispy exterior and tender interior, these fritters are sure to be a hit with everyone who tries them.